Hi everyone,
Since a couple of years, I have a problem. A lot of my wines have have H2S taints that makes them not that interesting....
A strange thing is that my wines never shows any sulfur taints while fermenting but once bottled fermented (sparkling), they develop a quite strong H2S taint. Some carboys while fermenting did produced H2S (noticable through the airlock) but these cider neither had sulfur taints in fermentation nor at botling (at tasting).
One element I have to notice is that I don't allow any aerobic fermentation to occur, as the airlock is on my carboys since day 1. From what I've read on forums, the lack of oxygen could lead to a higher H2S production. Might this be the problem?
Also, I've read a lot of people saying splash racking could be used to mitigate H2S production when is occured during fermentation. As I said, my wines don't smell like H2S when drunk during fermentation, only once bottled. Is this a possible solution for me?
Finally, I have several carboys that shows the same problems like last year (sulfur smell through the airlock, no smell in a glass). Could I do something to avoid futur problems? I was thinkink at splash racking 1-2 time each arboy and next add 50 ppm sulfite. Is it a good choice?
Thank you,
Loup
Since a couple of years, I have a problem. A lot of my wines have have H2S taints that makes them not that interesting....
A strange thing is that my wines never shows any sulfur taints while fermenting but once bottled fermented (sparkling), they develop a quite strong H2S taint. Some carboys while fermenting did produced H2S (noticable through the airlock) but these cider neither had sulfur taints in fermentation nor at botling (at tasting).
One element I have to notice is that I don't allow any aerobic fermentation to occur, as the airlock is on my carboys since day 1. From what I've read on forums, the lack of oxygen could lead to a higher H2S production. Might this be the problem?
Also, I've read a lot of people saying splash racking could be used to mitigate H2S production when is occured during fermentation. As I said, my wines don't smell like H2S when drunk during fermentation, only once bottled. Is this a possible solution for me?
Finally, I have several carboys that shows the same problems like last year (sulfur smell through the airlock, no smell in a glass). Could I do something to avoid futur problems? I was thinkink at splash racking 1-2 time each arboy and next add 50 ppm sulfite. Is it a good choice?
Thank you,
Loup